Ingredients

The following ingredients have 4 Servings
  • ¼ cup extra-virgin olive oil (EVOO)
  • ¼-pound chunk prosciutto di Parma
  • cut into ¼-inch dice
  • 1 onion
  • finely chopped
  • 1 rib celery from the heart with leafy tops
  • finely chopped
  • 4 cloves garlic
  • finely chopped
  • Salt and pepper
  • 1 cup vodka
  • such as Tito's organic
  • One 28- to 32-ounce can D.O.P. Italian tomatoes
  • 1 cup passata
  • tomato purée or tomato sauce
  • ½ cup heavy cream
  • A few leaves of basil
  • torn
  • 1 pound penne rigate
  • Freshly grated Grana Padano or Parmigiano-Reggiano cheese

Instruction

  • Heat oil in a large skillet over medium heat
  • Add prosciutto and render 2 minutes
  • Add onions, celery, garlic, salt and pepper; partially cover and cook until very tender, 10-12 minutes
  • Add vodka and reduce by half
  • Add tomatoes and passata, and simmer 20 minutes to cook the tomatoes down
  • Add cream and basil, and reduce heat to low
  • Bring a pot of water to a boil for the pasta
  • Salt water, drop pasta and cook one minute less than al dente
  • Add half a cup of starchy cooking water to the sauce just before draining
  • Add drained pasta to the sauce and toss to combine; adjust salt and pepper
  • Serve penne in shallow bowls topped with cheese